Tölzer Kasladen Exquisite cheese selection at Viktualienmarkt

Tuesday, October 10 2023

Opening Times

Monday to Friday: 9:00am - 6:30pm

Saturday: 8:00am - 6:00pm


Tölzer Kasladen
Viktualienmarkt 1/4
80331 Munich-Altstadt
.How to get there


+49 89 226 322

price level

A fabulous 200 varieties from over 100 producers and countless stories about each individual product: Tölzer Kasladen at Viktualienmarkt has been an institution when it comes to handpicked cheese since 1972. In addition to exclusive enjoyment, the focus is on competent service.

To specialise in one particular thing shows stamina and a thirst for knowledge. In Susanne Hofmann's case, it is the subject of cheese that has fascinated her for decades and that she has made her vocation. She has been running the Tölzer Kasladen branch at the Viktualienmarkt since 1972 and is considered a walking encyclopaedia for dairy products of all kinds.

Only the best of the best can be found in the just ten square metres of shop space in the heart of Munich. And yet, it is precisely this cosy, intimate atmosphere that shoppers appreciate in Tölzer Kasladen. No impersonal nodding of the head when you enter. Instead, you are greeted by a hearty "Hello, how can I help you?

Tölzer Kasladen Viktualienmarkt München-7
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Tölzer Kasladen Viktualienmarkt München-2
Tölzer Kasladen Viktualienmarkt München-4

Susanne Hofmann offers around 200 different varieties of cow, goat and sheep from ten regions of Europe in her Munich shop - sometimes exclusively in the whole of Germany. The cheeses come from small farm and village cheese dairies, alpine farms or monasteries. All producers are united by the high quality of their products and the welfare of the animals.

Whether Comté, Mozzarella, Gruyère, Roquefort or Storico ribelle: from classic to premium products, everything is represented in Tölzer Kasladen. "The milk dictates what kind of cheese is made" is Susanne Hofmann's guiding principle. The shop owner is proud of the fact that one of her employees has the highest level of training in France that can be achieved in cheese-making: that of an affineur.

Cheese is considered a food with a long history. "People were already eating dairy products 7,000 years ago," Susanne Hofmann knows. A fact that also amazes many people: the less water a cheese contains, the longer it can ripen. "So if mould forms on a hard cheese, you can simply slice it thinly and continue to enjoy it. The best-before date only indicates the degree of ripeness," says Susanne Hofmann.

The unique assortment in Tölzer Kasladen is complemented by a handsome collection of wines. The harmony between these two products is best experienced at one of the many tastings that are regularly offered - an experience for beginners and cheese specialists alike.

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Tölzer Kasladen – Exquisite cheese selection at Viktualienmarkt
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